Greek Lemon & Oregano Chicken With Orzo
Recipe: #30206
August 26, 2018
Categories: Chicken, Orzo, Lemon, Greek, One-Pot Meal, Oven Bake, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (275.1 g)
- Calories 216.9
- Total Fat - 13.8 g
- Saturated Fat - 2.9 g
- Cholesterol - 40.1 mg
- Sodium - 1019.9 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 4.4 g
- Sugars - 4 g
- Protein - 10.9 g
- Calcium - 101.8 mg
- Iron - 2.5 mg
- Vitamin C - 39.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine oil, garlic, salt, pepper, oregano and thyme in a large dish and add the chicken and turn until coated and then cover and refrigerate for 3 hours if time permits.
Step 2
Preheat oven to 180C.
Step 3
Heat a large flameproof dish over a medium-high heat and cook the chicken for 3 minutes each side or until golden and then scatter ikra over the chicken and roast in oven, covered, for 25 minutes.
Step 4
Remove the okra and set aside, covered, to keep warm.
Step 5
Add the stock to dish with chicken, sprinkle orzo into the stock around the chicken and stir until combined.
Step 6
Cut half the lemon into thin slices and add the slices and bay leaves to the pan and cover and cook in oven for 15 minutes.
Step 7
Allow to stand, covered, for 10 minutes or until liquid has been absorbed.
Step 8
Squeeze juice from remaining half a lemon over the chicken and top with okra and olives and serve sprinkled with extra thyme sprigs.
Tips
No special items needed.
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